Poppy Seed Dressing
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Brighten up your salads with a homemade poppy seed dressing that’s tangy, sweet, and easy to make.
Poppy seed dressing is a slightly creamy vinaigrette that strikes the perfect balance between tangy and sweet flavors, with a delightful nutty crunch from the seeds. It pairs nicely with simple mixed greens or more elaborate salads featuring fruits and nuts—spinach, strawberries, and almonds being a classic combination. Granted, those pesky poppy seeds have a way of getting lodged between your teeth (especially as we get older—ah, the joys of aging), but the delicious taste of this dressing is worth it!
Preparing your own poppy seed dressing is incredibly easy, and you likely already have the necessary ingredients in your pantry. Whether you’re hosting a dinner party or just looking to liven up your weekday salads, this dressing is a must-have addition to your recipe box.
What You’ll Need To Make Poppy Seed Dressing
- Honey: Provides sweetness to balance the tanginess of the vinegar and mustard, creating a well-rounded flavor profile.
- Dijon Mustard: Adds a tangy kick and helps emulsify the dressing, ensuring a smooth consistency.
- White Wine Vinegar: Offers acidity to brighten up the dressing and enhance its overall flavor.
- Mayonnaise: Contributes creaminess and helps bind the ingredients together. Choose a high quality brand like Hellman’s or Duke’s.
- Salt and Black Pepper: Season the dressing, enhancing its taste and bringing out the flavors of the other ingredients.
- Vegetable Oil: Acts as the base of the dressing.
- Shallots: Add a subtle onion flavor and depth to the dressing.
- Poppy Seeds: Offer a pleasant crunch and nutty flavor, as well as a visual appeal to the dressing. (If you’re a fan of poppy seeds, don’t miss my lemon poppy seed muffins and lemon poppy seed cake.)
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a medium bowl, combine the honey, mustard, vinegar, mayonnaise, salt, and pepper.
Whisk to combine.
While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. If you see pools of oil forming on the top while you’re adding it, stop for a moment and whisk to emulsify before continuing.
Add the shallots and poppy seeds.
Stir to combine.
Taste and adjust seasoning, if necessary. Store the vinaigrette in a jar for up to a week in the refrigerator. Shake to re-emulsify when ready to use.
Frequently Asked Questions
Sure! The dressing can be stored in an airtight container for up to a week in the refrigerator. Shake to re-emulsify when ready to use.
I don’t recommend freezing poppy seed dressing as it can alter the texture and consistency. The oil may separate upon thawing, affecting the overall quality. It’s best enjoyed fresh from the fridge.
While technically both vegetable and olive oil can be used in the dressing, I prefer vegetable oil for its more neutral flavor. This allows the other flavors in the dressing to shine through without being overshadowed by the distinctive taste of olive oil. However, if you enjoy the flavor of olive oil and prefer its health benefits, feel free to use it!
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Poppy Seed Dressing
Brighten up your salads with a homemade poppy seed dressing that’s tangy, sweet, and easy to make.
Ingredients
- 3 tablespoons honey
- 1½ tablespoons Dijon mustard
- ¼ cup white wine vinegar
- 1 tablespoon mayonnaise, best quality such as Hellmann's or Duke's
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup vegetable oil
- 1½ tablespoons minced shallots, from 1 shallot
- 1 tablespoon poppy seeds
Instructions
- In a medium bowl, whisk together the honey, mustard, vinegar, mayonnaise, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. If you see pools of oil forming on the top while you're adding it, stop for a moment and whisk to emulsify before continuing. Mix in the shallots and poppy seeds. Taste and adjust seasoning, if necessary.
- Make-Ahead Instructions: The dressing can be stored for up to a week in the refrigerator. Shake to re-emulsify when ready to use.
Nutrition Information
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- Per serving (8 servings)
- Serving size: 2 tablespoons
- Calories: 171
- Fat: 16 g
- Saturated fat: 1 g
- Carbohydrates: 7 g
- Sugar: 7 g
- Fiber: 0 g
- Protein: 0 g
- Sodium: 86 mg
- Cholesterol: 1 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Wow, Jenn! This is a lovely dressing. Even better than store bought – no surprise. You have weaned me completely off commercial salad dressings as you have all of them right here. I am saving money, eating healthy and no driving around when I throw a salad together. Thank you!!
I absolutely love the taste of this dressing. However, I would prefer it a little thicker. It seemed a little watery. Is there any way to make it thicker?
Hi Mary Ann, To achieve a thicker dressing, consider adding more mayo or mustard. Also, remember that wet greens can often lead to a watery dressing, so ensure your greens are thoroughly dried. Hope this helps you!
I really like this recipe but when I tried it for the first time, it seemed a bit too vinegary to me. I also don’t like using vegetable oil. So this is how I adjusted the recipe:
1. balsamic vinegar (a little less than 1/4 cup) instead of white wine vinegar.
2. extra virgin olive oil instead of vegetable oil.
3. Add some juice from mandarin oranges if using them in your salad.
With these adjustments, it has become our favorite salad dressing. I use it to make strawberry and chicken salad. Thank you so much for the recipe!
The tip about the orange juice is perfect. It killed the vinegar taste in mine which is what was looking for! Thank you!
Made this today using avocado oil and Chosen mayo. So yummy! Used it with Eat Smart Sweet Kale Salad kit in place of their dressing (we are soy-free). I tell everyone about your site and that everything I’ve made has been fabulous! Thank you!